Description
Baklava Cinnamon Rolls combine the comforting softness of classic cinnamon rolls with the rich, nutty flavors and floral sweetness inspired by baklava. These rolls feature a tender dough infused with cinnamon, nutmeg, and a variety of finely chopped nuts, all sweetened with honey and rose water for a unique twist on a beloved treat.
Ingredients
Scale
Dough Ingredients
- 1 cup Almond milk (or any milk of choice)
- 1/4 cup Olive oil (or any preferred oil or butter)
- 1/4 cup Raw sugar (or regular white sugar)
- 1.5 tsp Dried active yeast
- 2 cup All-purpose flour
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
Filling Ingredients
- 1/4 cup All-purpose flour
- 1/4 cup Olive oil (or melted butter)
- 1/3 cup Brown sugar
- 3-4 tsp Cinnamon powder
- 1/2 tsp Nutmeg powder
- 1 cup Nuts (almonds, pistachios, walnuts), finely chopped
Glaze and Garnish
- 1/3 cup Honey
- 1-2 tbsp Warm water
- 1-2 tsp Rose water
- Dried rose petals, for garnish
- Chopped nuts, for garnish
Instructions
- Prepare the yeast mixture: In a small bowl, combine the almond milk, raw sugar, and dried active yeast. Stir gently and let it sit for about 10 minutes until frothy, indicating the yeast is activated.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt evenly.
- Make the dough: Add the activated yeast mixture and olive oil to the dry ingredients. Mix until a soft dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
- Prepare the filling: In a separate bowl, combine the flour, olive oil, brown sugar, cinnamon powder, nutmeg powder, and finely chopped nuts. Mix until well blended and set aside.
- Roll out the dough: Once the dough has risen, punch it down gently and roll it out on a floured surface into a large rectangle approximately 12×16 inches.
- Add the filling: Evenly spread the nut and spice filling mixture over the rolled-out dough, ensuring full coverage to every edge.
- Form the rolls: Starting from one of the longer edges, carefully roll the dough tightly into a log shape. Use a sharp knife to cut the log into 16 equal rolls.
- Second rise: Place the rolls in a greased baking pan or tray, leaving a little room between each. Cover with a cloth and allow them to rise for another 30 minutes.
- Bake the rolls: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 18-20 minutes or until golden brown on top and cooked through.
- Prepare the honey glaze: In a small bowl, mix the honey, warm water, and rose water until smooth.
- Glaze the rolls: As soon as the rolls come out of the oven, brush the honey glaze generously over the warm rolls to infuse them with sweetness and floral aroma.
- Garnish and serve: Sprinkle chopped nuts and dried rose petals over the glazed rolls for an elegant finish. Let them cool slightly before serving to enhance flavors.
Notes
- These baklava cinnamon rolls combine soft, pillowy dough with the rich, nutty flavors characteristic of traditional baklava.
- The addition of rose water and honey brings a lovely floral sweetness that complements the cinnamon and nuts beautifully.
- Feel free to substitute nuts according to preference or dietary restrictions.
- Rose petals are optional but add a lovely decorative and aromatic touch that elevates the presentation and experience.
- Ensure the yeast is fresh and activated properly for the best dough rise.
- Serving warm enhances the texture and flavor; these rolls are also great reheated.
Nutrition
- Serving Size: 1 roll
- Calories: 236 kcal
- Sugar: 14 g
- Sodium: 84 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
